No, really, we’re totally eating healthier around here. I know how you could be confused, with Nutella and toasted marshmallows flying around, but it’s healthier versions of usual baked goods.
Really.
It turns out that healthy baked goods aren’t only a bit of an oxymoron, but they’re also a rare commodity. Gluten-free, low-sugar stuff that tastes good is rare. It’s not sold in stores (much), and if it is, it’s full of preservatives.
SO… a good friend and I have started a little gluten-free baking co-op. We each cook treats with our families on the weekends and exchange them on Monday. Some weekends we’re like, “WOW! This is the best plan ever! Delicious and nutritious!” Other weekends we’re texting each other that all the taste-testing is making us fat.
Speaking of Red Velvet Cupcakes (a-hem)…
I found this gluten-free recipe and modified it a bit. It came out delicious. M has stopped asking me if the treats he’s eating are gluten-free, but he really enjoyed these cupcakes. They’re as moist and delicious as original Red Velvet Cake, so he had to check if they were gluten-free.
I really enjoyed these cupcakes because of the gadgets they required. I love baking gadgets. Anyone who tells you that you only need a good mixing bowl and a wooden spoon to bake has never stepped foot inside Williams-Sonoma or Sur La Table. So many fun toys! I didn’t even know I needed this cupcake corer or creme brûlée torch until I saw them.
And then I brought my new gadgets home, and I made these Stuffed Red Velvet Cupcakes so I could fill them up with meringue (with less sugar) and stick a toasted marshmallow on top of each one.
Then we shared these cute (gluten-free, less-sugar) cupcakes with our friends.
Who shared some gingerbread men with us.
And then we texted each other about getting fat.
